Modification History
|
Release Number |
TP Version |
Comments |
|
1 |
AMPv2 |
Initial release |
Qualification Description
This qualification covers work activities undertaken by workers in boning rooms or in meat wholesale enterprises which prepare meat cuts from whole carcases.
Graduates from this qualification will have a wide range of cognitive, technical and communication skills to select and apply a specialised range of tools, materials and information to:
- complete routine activities
- provide and transmit solutions to predictable and sometimes unpredictable problems
Graduates will apply knowledge and skills to demonstrate autonomy and judgement and to take limited responsibility in known and stable contexts within established parameters.
No occupational licensing, legislative or certification requirements are known to apply to this qualification at the time of publication.
Entry Requirements
There are no entry requirements for this qualification.
Packaging Rules
Total number of units = a minimum of 9 units to a minimum of 54 points
- Core Units = 7 (24 points)
- Elective Units = a minimum of 2 units to a minimum value of 30 points
Core Units
|
Unit Code |
Unit Title |
Points |
|
AMPCOR201 |
Maintain personal equipment |
2 |
|
AMPCOR202 |
Apply hygiene and sanitation practices |
4 |
|
AMPCOR203 |
Comply with Quality Assurance and HACCP requirements |
4 |
|
AMPCOR204 |
Follow safe work policies and procedures |
4 |
|
AMPCOR205 |
Communicate in the workplace |
4 |
|
AMPCOR206 |
Overview the meat industry |
2 |
|
AMPX209 |
Sharpen knives |
4 |
Elective Units
- Select at least elective 2 units to a minimum value of 30 points
- A maximum of three units can be selected from other Certificate III qualifications in this Training Package, or from another Training Package or accredited course
Selected units must be relevant to job outcomes in a boning room and must be chosen to ensure the integrity of the qualification outcome at AQF level 3 - Selected units which do not already carry points will be worth 2 points
|
Unit Code |
Unit Title |
Points |
|
AMPA3048 |
Bone small stock carcase – leg* AMPX209 Sharpen knives |
10 |
|
AMPA3049 |
Slice and trim leg – small stock* AMPX209 Sharpen knives |
10 |
|
AMPA3050 |
Bone large stock carcase – forequarter* AMPX209 Sharpen knives |
15 |
|
AMPA3051 |
Bone large stock carcase – hindquarter* AMPX209 Sharpen knives |
15 |
|
AMPA3052 |
Slice and trim large stock forequarter* AMPX209 Sharpen knives |
15 |
|
AMPA3053 |
Slice and trim large stock hindquarter* AMPX209 Sharpen knives |
15 |
|
AMPA3054 |
Break carcase using a bandsaw* AMPX201 Prepare and operate a bandsaw |
15 |
|
AMPA3061 |
Operate leg boning machine |
10 |
|
AMPA3062 |
Operate trunk boning machine* AMPX209 Sharpen knives |
10 |
|
AMPA3063 |
Bone small stock carcase – shoulder* AMPX209 Sharpen knives |
10 |
|
AMPA3064 |
Bone small stock carcase – middle* AMPX209 Sharpen knives |
10 |
|
AMPA3065 |
Slice small stock carcase – shoulder* AMPX209 Sharpen knives |
10 |
|
AMPA3066 |
Slice small stock carcase – middle* AMPX209 Sharpen knives |
10 |
|
AMPA3067 |
Bone carcase using mechanical aids (large stock)* AMPX209 Sharpen knives |
15 |
Qualification Mapping Information
Equivalent to MTM30111 Certificate III in Meat Processing (Boning Room).
Links
Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=5e2e56b7-698f-4822-84bb-25adbb8443a7
